Salsify: Mammoth Sandwich Island (Heirloom) (Tragopogon porrifolius)
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Salsify in its modern form comes from 16th century Italy, and later made its way to the rest of Europe. European cooks traditionally served this white parsnip-like root steamed or boiled with cream. Mammoth Sandwich Island salsify, developed in the 1860s in the United States, has been the preeminent salsify variety ever since.
Scientific Name: Tragopogon porrifolius
Also Known As: Vegetable Oyster Plant, Wild Quinine, Goat's Beard
Ease of Growing: Easy
Grown as: Annual
Days to Maturity: 120 Days
Hardiness: Hardy. Salsify is very hardy and prefer cooler temperatures under 75 degree F.
Crops: Spring, Fall
Growing Season: Long
Growing Conditions: Cold, Cool. Salsify seed is quite slow to germinate, taking almost three weeks at 60 degrees F. It may not germinate well if the soil is very warm, which could be a problem if you are planting in mid summer. You could try cooling the soil a little by repeated watering with cold water. The most critical aspect of sowing is depth, as the seedlings aren't very vigorous and must not be sown too deeply. Salsify doesn't grow very well above 75 degrees F, so roots that mature in warm summer weather are generally inferior to those maturing in the cold weather of late autumn. For this reason Salsify is really a fall crop. Salsify needs constant moisture (especially when the roots are sizing up), so don't let the soil get too dry.
Outdoor Growing Temp: 45°F - 75°F
Min Outdoor Soil Temp: 40°F. The seed is quite slow to germinate, taking almost 3 weeks at 60°F. It may not germinate well if the soil is very warm, which could be a problem if you are planting in mid summer. You could try cooling the soil a little by repeated watering with cold water.
Start Indoors: No
Start Outdoors: Yes
Light: Sun: min. 6 hours daily (Cool, Warm). Salsify does better than most common crops in light shade, though they are more productive in full sun. They are in the ground for a long time, so should be located where they won’t interfere with late garden operations such as fall bed preparation.
Water: Moderate. Salsify needs constant moisture (especially when the roots are sizing up), so don't let the soil get too dry.
Feeder: Light. Salsify is a good crop to plant after potatoes. They like the deeply dug soil and the previous heavy fertilization. If the soil isn't very fertile, give your plants a regular feed of compost tea or liquid seaweed every month.
Suitability: Tolerates light frost, Tolerates hard frost
Small Gardens?: Yes
Containers?: No
Attracts beneficial insects?: No
Plant Height: 24-36"
Plant Diameter: 5-8"
Plant Spacing: 12-15"
Hardiness Zone: 3-10
Produces: 8-9" long white tapered white flesh root vegetable.
Also Known As: Vegetable Oyster Plant, Wild Quinine, Goat's Beard
Ease of Growing: Easy
Grown as: Annual
Days to Maturity: 120 Days
Hardiness: Hardy. Salsify is very hardy and prefer cooler temperatures under 75 degree F.
Crops: Spring, Fall
Growing Season: Long
Growing Conditions: Cold, Cool. Salsify seed is quite slow to germinate, taking almost three weeks at 60 degrees F. It may not germinate well if the soil is very warm, which could be a problem if you are planting in mid summer. You could try cooling the soil a little by repeated watering with cold water. The most critical aspect of sowing is depth, as the seedlings aren't very vigorous and must not be sown too deeply. Salsify doesn't grow very well above 75 degrees F, so roots that mature in warm summer weather are generally inferior to those maturing in the cold weather of late autumn. For this reason Salsify is really a fall crop. Salsify needs constant moisture (especially when the roots are sizing up), so don't let the soil get too dry.
Outdoor Growing Temp: 45°F - 75°F
Min Outdoor Soil Temp: 40°F. The seed is quite slow to germinate, taking almost 3 weeks at 60°F. It may not germinate well if the soil is very warm, which could be a problem if you are planting in mid summer. You could try cooling the soil a little by repeated watering with cold water.
Start Indoors: No
Start Outdoors: Yes
Light: Sun: min. 6 hours daily (Cool, Warm). Salsify does better than most common crops in light shade, though they are more productive in full sun. They are in the ground for a long time, so should be located where they won’t interfere with late garden operations such as fall bed preparation.
Water: Moderate. Salsify needs constant moisture (especially when the roots are sizing up), so don't let the soil get too dry.
Feeder: Light. Salsify is a good crop to plant after potatoes. They like the deeply dug soil and the previous heavy fertilization. If the soil isn't very fertile, give your plants a regular feed of compost tea or liquid seaweed every month.
Suitability: Tolerates light frost, Tolerates hard frost
Small Gardens?: Yes
Containers?: No
Attracts beneficial insects?: No
Plant Height: 24-36"
Plant Diameter: 5-8"
Plant Spacing: 12-15"
Hardiness Zone: 3-10
Produces: 8-9" long white tapered white flesh root vegetable.
Soil Preparation
Soil Preference:
Soil pH: 6.0-7.0, Ideal 6.4-6.6. The ideal soil for salsify is a fairly neutral, loose, well-drained, moderately rich loam. It should be deep because the roots may go down 2 feet and also be fairly free of stones.
Soil Preparation:
Standard Mix, 5 pounds per 100 sq. ft., in top 10" of soil, 1 time: Like most root crops salsify needs lots of potassium (add greensand) and phosphorus (add colloidal phosphate or wood ashes), but relatively little nitrogen.
This mix consists of:
Compost (Nitrogen), 2", in top 10" of soil, 1 time: They like the deeply dug soil, and the previous heavy fertilization also makes the roots fork. If the soil is compacted, double digging is beneficial as it ensures the soil is loose and free of large stones. If the soil is really bad, you might consider growing the shorter varieties and planting in trenches filled with a special sifted topsoil/compost mix. salsify is a good crop to plant after potatoes. They like the deeply dug soil, and the previous heavy fertilization also makes the roots fork.
Lime (Calcium), 5 pounds per 100 sq. ft., before sowing, 1 time: Depending on the soil pH, if your soil is too acidic (below pH of 6.0) add ground limestone to your soil.
Soil pH: 6.0-7.0, Ideal 6.4-6.6. The ideal soil for salsify is a fairly neutral, loose, well-drained, moderately rich loam. It should be deep because the roots may go down 2 feet and also be fairly free of stones.
Soil Preparation:
Standard Mix, 5 pounds per 100 sq. ft., in top 10" of soil, 1 time: Like most root crops salsify needs lots of potassium (add greensand) and phosphorus (add colloidal phosphate or wood ashes), but relatively little nitrogen.
This mix consists of:
- 4 parts cottonseed meal (this is high in nitrogen and relatively inexpensive)
- 2 parts colloidal phosphate or bone meal (for phosphorus)
- 2 parts wood ash or 3 parts greensand or granite dust (for potassium)
- 1 part dolomitic limestone (to balance pH and add calcium and magnesium)
- 1 part kelp meal (for trace elements)
Compost (Nitrogen), 2", in top 10" of soil, 1 time: They like the deeply dug soil, and the previous heavy fertilization also makes the roots fork. If the soil is compacted, double digging is beneficial as it ensures the soil is loose and free of large stones. If the soil is really bad, you might consider growing the shorter varieties and planting in trenches filled with a special sifted topsoil/compost mix. salsify is a good crop to plant after potatoes. They like the deeply dug soil, and the previous heavy fertilization also makes the roots fork.
Lime (Calcium), 5 pounds per 100 sq. ft., before sowing, 1 time: Depending on the soil pH, if your soil is too acidic (below pH of 6.0) add ground limestone to your soil.
When Cold, Cool: Salsify seeds are quite slow to germinate, taking almost three weeks at 60 degrees F. It may not germinate well if the soil is very warm, which could be a problem if you are planting in mid summer. You could try cooling the soil a little by repeated watering with cold water. The most critical aspect of sowing is depth, as the seedlings aren't very vigorous and must not be sown too deeply.
Salsify doesn't grow very well above 75 degrees F, so roots that mature in warm summer weather are generally inferior to those maturing in the cold weather of late autumn. For this reason salsify is really a fall crop.
Salsify needs constant moisture (especially when the roots are sizing up), so don't let the soil get too dry.
When outdoor temp: 45°F to 75°F, optimal temp 60°F to 65°F
When min soil temp: 40°F. The seed is quite slow to germinate, taking almost 3 weeks at 60°F. It may not germinate well if the soil is very warm, which could be a problem if you are planting in mid summer. You could try cooling the soil a little by repeated watering with cold water.
Seed Depth: 0.125"-0.25". The most critical aspect of sowing is depth, as the seedlings aren't very vigorous and must not be sown too deeply. Some people plant a few radishes along with the salsify. The theory is that the fast germinating radishes break up the soil surface, making it easier for the salsify to emerge (they also mark the rows).
Spacing: 3.0"-5.0", 9 plants per sq ft. The distance between plants largely determines how big they can get. If you want very large roots, space them 4" or 5" apart in the beds. For average sized roots space them 3" apart.
Spring Crop:
0-2 weeks before last frost date:
When: In cool summer areas you can grow salsify as a spring crop. Salsify are even slower to germinate in hot soil and will be overwhelmed by weeds before they can germinate, so plant early!
How: Sow seeds 1/8 - 1/4" deep, 1" apart. The most critical aspect of sowing is depth, as the seedlings aren't very vigorous and must not be sown too deeply. Some people plant a few radishes along with the salisfy. The theory is that the fast germinating radishes break up the soil surface, making it easier for the salsify to emerge (they also mark the rows).
Salsify seed is considered to be temperamental and you often read warnings against using seed that is more than one year old. The seed is quite slow to germinate, taking almost 3 weeks at 60˚ F.
Fall Crop:
12-14 weeks before first frost date: Salsify doesn’t grow very well above 75° F, so roots that mature in warm summer weather are generally inferior to those maturing in the cold weather of late autumn. For this reason salsify are really a fall crop. As an autumn crop there is no rush to get them in the ground, unless the growing season is very short. They are usually planted in mid summer so as to mature around the time of the first fall frost. They will then sit in the ground until needed.
Salsify seeds are considered to be temperamental and you often read warnings against using seed that is more than one year old. The seed is quite slow to germinate, taking almost 3 weeks at 60˚ F.
Support: No
Salsify doesn't grow very well above 75 degrees F, so roots that mature in warm summer weather are generally inferior to those maturing in the cold weather of late autumn. For this reason salsify is really a fall crop.
Salsify needs constant moisture (especially when the roots are sizing up), so don't let the soil get too dry.
When outdoor temp: 45°F to 75°F, optimal temp 60°F to 65°F
When min soil temp: 40°F. The seed is quite slow to germinate, taking almost 3 weeks at 60°F. It may not germinate well if the soil is very warm, which could be a problem if you are planting in mid summer. You could try cooling the soil a little by repeated watering with cold water.
Seed Depth: 0.125"-0.25". The most critical aspect of sowing is depth, as the seedlings aren't very vigorous and must not be sown too deeply. Some people plant a few radishes along with the salsify. The theory is that the fast germinating radishes break up the soil surface, making it easier for the salsify to emerge (they also mark the rows).
Spacing: 3.0"-5.0", 9 plants per sq ft. The distance between plants largely determines how big they can get. If you want very large roots, space them 4" or 5" apart in the beds. For average sized roots space them 3" apart.
Spring Crop:
0-2 weeks before last frost date:
When: In cool summer areas you can grow salsify as a spring crop. Salsify are even slower to germinate in hot soil and will be overwhelmed by weeds before they can germinate, so plant early!
How: Sow seeds 1/8 - 1/4" deep, 1" apart. The most critical aspect of sowing is depth, as the seedlings aren't very vigorous and must not be sown too deeply. Some people plant a few radishes along with the salisfy. The theory is that the fast germinating radishes break up the soil surface, making it easier for the salsify to emerge (they also mark the rows).
Salsify seed is considered to be temperamental and you often read warnings against using seed that is more than one year old. The seed is quite slow to germinate, taking almost 3 weeks at 60˚ F.
Fall Crop:
12-14 weeks before first frost date: Salsify doesn’t grow very well above 75° F, so roots that mature in warm summer weather are generally inferior to those maturing in the cold weather of late autumn. For this reason salsify are really a fall crop. As an autumn crop there is no rush to get them in the ground, unless the growing season is very short. They are usually planted in mid summer so as to mature around the time of the first fall frost. They will then sit in the ground until needed.
Salsify seeds are considered to be temperamental and you often read warnings against using seed that is more than one year old. The seed is quite slow to germinate, taking almost 3 weeks at 60˚ F.
Support: No
Salsify is a hardy and robust plant and once established it is perfectly capable of looking after itself.
Water Needs: Moderate. Salsify needs constant moisture (especially when the roots are sizing up), so don't let the soil get too dry.
Fertilizer Needs: Light. Salsify is a good crop to plant after potatoes. They like the deeply dug soil and the previous heavy fertilization. If the soil isn't very fertile, give your plants a regular feed of compost tea or liquid seaweed every month.
Weeding, regularly: regularly, every 3 weeks. Young salsify doesn’t compete with weeds very well, so the soil must be weeded carefully. This should be done by hand, as hoes can easily damage the shoulders of the root. Older plants are better able to compete against most weeds as they produce an abundance of foliage.
Watering, after sowing: Water, 0.5 inch(es) apart, after sowing, 2 times a week. Keep salsify moist, but not saturated. If they don't get enough water they can get tough and are more likely to rot or split. Watering also depends on your local weather; don't water if it's raining, or water more frequently if it's dry. Just be sure to keep soil moist for the best crop. The best way to know how much moisture is in your soil is to feel 2" below the soil line. If it's dry, water. Seeds may take 2–3 weeks to germinate and soil must not dry out. Radishes may be used to prevent soil crusting and to mark the location.
Side Dressing, after planting: Compost tea, 5 gallon(s) per 100 sq. ft., after planting, 1 time a month
If the soil isn’t very fertile, give your plants a regular feed of compost tea or liquid kelp every month.
Thinning, when 3" tall: 4" apart, when 3" tall, 1 time. If you want the plants to grow quickly, without competition from neighboring plants, they must be properly thinned. This is one of the most crucial aspects of raising good salsify. When all of the seedlings are up and growing, thin them to the desired spacing, taking out the weakest plants where possible. Don’t wait too long to do this as their roots and tops will soon get tangled. Thin 4 - 6" apart.
Protecting, when 4" tall: Mulch, 1 layer(s), when 4" tall, 1 time. OPTIONAL: Mulch is helpful to keep the soil moist, suppress weeds and to cover the shoulders of the roots.
Support: No
Water Needs: Moderate. Salsify needs constant moisture (especially when the roots are sizing up), so don't let the soil get too dry.
Fertilizer Needs: Light. Salsify is a good crop to plant after potatoes. They like the deeply dug soil and the previous heavy fertilization. If the soil isn't very fertile, give your plants a regular feed of compost tea or liquid seaweed every month.
Weeding, regularly: regularly, every 3 weeks. Young salsify doesn’t compete with weeds very well, so the soil must be weeded carefully. This should be done by hand, as hoes can easily damage the shoulders of the root. Older plants are better able to compete against most weeds as they produce an abundance of foliage.
Watering, after sowing: Water, 0.5 inch(es) apart, after sowing, 2 times a week. Keep salsify moist, but not saturated. If they don't get enough water they can get tough and are more likely to rot or split. Watering also depends on your local weather; don't water if it's raining, or water more frequently if it's dry. Just be sure to keep soil moist for the best crop. The best way to know how much moisture is in your soil is to feel 2" below the soil line. If it's dry, water. Seeds may take 2–3 weeks to germinate and soil must not dry out. Radishes may be used to prevent soil crusting and to mark the location.
Side Dressing, after planting: Compost tea, 5 gallon(s) per 100 sq. ft., after planting, 1 time a month
If the soil isn’t very fertile, give your plants a regular feed of compost tea or liquid kelp every month.
Thinning, when 3" tall: 4" apart, when 3" tall, 1 time. If you want the plants to grow quickly, without competition from neighboring plants, they must be properly thinned. This is one of the most crucial aspects of raising good salsify. When all of the seedlings are up and growing, thin them to the desired spacing, taking out the weakest plants where possible. Don’t wait too long to do this as their roots and tops will soon get tangled. Thin 4 - 6" apart.
Protecting, when 4" tall: Mulch, 1 layer(s), when 4" tall, 1 time. OPTIONAL: Mulch is helpful to keep the soil moist, suppress weeds and to cover the shoulders of the roots.
Support: No
Harvesting
Ripening: It is recommended to leave salsify in the ground until after the first frost, as this greatly enhances the flavor.
Storage
Salsify can be stored in the refrigerator for weeks.
Storage Req: Refrigerator
Storage Temp: 35-40°F
Storage Length: 1-28 days
Large quantities of salsify can be stored over the winter in a clamp. This works best in light, well drained soil and should be in a sheltered position.
Start by digging out the soil in the area of the clamp to a depth of 10" and then lay down a 3" to 6" layer of straw or dry leaves (you might first lay down a layer of Gopher wire to foil rodents). A piece of perforated pipe is arranged in the center and the roots are placed around it to form a cone or prism shaped pile (a vent can also be constructed from straw). The pile is then covered with a 6" layer of straw (more in very cold climates) or leaves. Finally the straw is covered with a 6" layer of soil, which is packed down with a spade. Some of this soil comes from the original excavation; the rest is obtained by digging a drainage trench around the clamp. Keep the vent open on top of the clamp unless it gets very cold, in which case it should be closed up with straw.
Storage Req: Ground
Storage Temp: °F
Storage Length: days
Salsify are one of the best crops for winter use. They are so hardy they can be stored in the ground all winter and dug as required. A thick mulch of straw can be used to prevent the ground from freezing so they are easier to dig (it may also protect the roots). If mice are a problem you may have to lay down wire mesh before you apply the mulch.
An ideal temperature would be 35-40F to keep the plants from growing.
Storage Req: Ground
Storage Temp: 35-40°F
Storage Length: days
For longer storage, store them in a root cellar in damp sand or peat moss. It is possible to store salsify for up to 6 months in a root cellar, at 32° to 40° F and 90% humidity. Put the roots in a garbage can or a wooden box. Make alternate layers of damp sand (or sawdust or peat moss) and salsify. Make sure the roots don’t touch each other or they may rot.
Storage Req: Cold, Moist
Storage Temp: 32-40°F
Storage Length: 180 days
Storage Req: Refrigerator
Storage Temp: 35-40°F
Storage Length: 1-28 days
Large quantities of salsify can be stored over the winter in a clamp. This works best in light, well drained soil and should be in a sheltered position.
Start by digging out the soil in the area of the clamp to a depth of 10" and then lay down a 3" to 6" layer of straw or dry leaves (you might first lay down a layer of Gopher wire to foil rodents). A piece of perforated pipe is arranged in the center and the roots are placed around it to form a cone or prism shaped pile (a vent can also be constructed from straw). The pile is then covered with a 6" layer of straw (more in very cold climates) or leaves. Finally the straw is covered with a 6" layer of soil, which is packed down with a spade. Some of this soil comes from the original excavation; the rest is obtained by digging a drainage trench around the clamp. Keep the vent open on top of the clamp unless it gets very cold, in which case it should be closed up with straw.
Storage Req: Ground
Storage Temp: °F
Storage Length: days
Salsify are one of the best crops for winter use. They are so hardy they can be stored in the ground all winter and dug as required. A thick mulch of straw can be used to prevent the ground from freezing so they are easier to dig (it may also protect the roots). If mice are a problem you may have to lay down wire mesh before you apply the mulch.
An ideal temperature would be 35-40F to keep the plants from growing.
Storage Req: Ground
Storage Temp: 35-40°F
Storage Length: days
For longer storage, store them in a root cellar in damp sand or peat moss. It is possible to store salsify for up to 6 months in a root cellar, at 32° to 40° F and 90% humidity. Put the roots in a garbage can or a wooden box. Make alternate layers of damp sand (or sawdust or peat moss) and salsify. Make sure the roots don’t touch each other or they may rot.
Storage Req: Cold, Moist
Storage Temp: 32-40°F
Storage Length: 180 days
It's easier to save parsnip seed than most other biennials, because they are so hardy there is no problem getting them through the winter. You don't have to store the roots inside or even protect them outside (though you might want to move them to a more convenient place). Parsnips flower in the spring of their second year. They are cross-pollinated by insects, so you should grow only one variety at a time (or you could isolate them). They will also cross with Wild Parsnip, which is the wild form of this plant (this is common in some areas). Save seed from at least a half dozen plants to maintain some genetic diversity. Gather the ripe seeds from the umbels in summer (don't wait so long that they fall off) and dry thoroughly. They will need at least a month of after-ripening before they will germinate.
Seed Viability in Years: 1 - 2 years
Germination Percentage: 60%
Seed Viability in Years: 1 - 2 years
Germination Percentage: 60%
Culinary
Taste: Deliciously sweet and nutty.
Culinary Use: Salsify must be peeled and the top cut off. Salsify are so rich in flavor they can be eaten steamed, roasted, used in soups, stews and sauces. Salsify, carrots, fennel and celery root can be roast together for a true winter delight.
Root: raw or cooked. The young root can be grated in salads, older roots are best cooked. The flavour is mild and sweet, and is said to resemble oysters. The roots are harvested as required from October until early spring, or can be harvested in late autumn and stored until required.
Young shoots: raw or cooked. The new growth is used in spring. A sweet taste.
Flowering shoots: raw or cooked. Used like asparagus.
Flowers: raw. Added to salads. The sprouted seeds can be added to salads or sandwiches. The root latex is used as a chewing gum.
Culinary Use: Salsify must be peeled and the top cut off. Salsify are so rich in flavor they can be eaten steamed, roasted, used in soups, stews and sauces. Salsify, carrots, fennel and celery root can be roast together for a true winter delight.
Root: raw or cooked. The young root can be grated in salads, older roots are best cooked. The flavour is mild and sweet, and is said to resemble oysters. The roots are harvested as required from October until early spring, or can be harvested in late autumn and stored until required.
Young shoots: raw or cooked. The new growth is used in spring. A sweet taste.
Flowering shoots: raw or cooked. Used like asparagus.
Flowers: raw. Added to salads. The sprouted seeds can be added to salads or sandwiches. The root latex is used as a chewing gum.
Medicinal
Salsify is a cleansing food with a beneficial effect upon the liver and gallbladder. The root is anti-bilious, slightly aperient, deobstruent and diuretic. It is specific in the treatment of obstructions of the gall bladder and jaundice and is also used in the treatment of arteriosclerosis and high blood pressure.
Project Purity Seeds can not take any responsibility for any adverse effects from the use of plants. Always seek advice from a professional before using a plant medicinally.
Companion Planting
Carrots, turnips, rutabaga, potatoes, sweet potatoes.
Nutrition
The root contains vitamin C, folate, manganese, potassium and lots of fiber.
The Health Benefits of Salsify
Regulates Blood Pressure: The high content of potassium (15% of the daily recommended amount in a single serving) and the low level of sodium, mean that salsify can significantly improve blood pressure problems by relaxing the blood vessels, reducing the strain on the cardiovascular system, and preventing chances of blood clots, heart attacks, and strokes. Potassium is also an essential element for building strong bones, and has even been praised for its ability to boost cognitive ability, possibly due to the increased blood flow to the brain that vasodilation can stimulate.
Improves Digestion: There are a number of ways that salsify can help boost the health of your digestive system. First of all, a single serving of salsify contains nearly 20% of your daily recommended amount of dietary fiber, which is essential for stimulating the passage of food through your body, decreasing constipation, easing bowel discomfort, and preventing more serious conditions, like gastric ulcers.
Furthermore, much of the fiber is in the form of inulin, which is a relatively rare prebiotic fiber that increases the growth of bifidobacteria in the gut. This can reduce cancer-causing agents in that organ system, maximize the efficiency of nutrient absorption, and provide a boost to the immunse system.
Improves Circulation and Hair Growth: The high levels of iron and copper found in salsify mean that your circulation will improve, as iron and copper are both essential for the creation of red blood cells. More RBC means more oxygenation to important tissues and organs, including the follicle beds. Salsify has been shown to stimulate the re-growth of hair. Furthermore, copper on its own has been linked to increasing hair strength and a reduction in premature graying.
Boosts Immune System: The combination of vitamin C, as well as significant levels of other vitamins and minerals that improve metabolic efficiency and functionality throughout the body, also helps the immune system. Vitamin C stimulates white blood cells, vitamin A functions as an antioxidant, and B-family vitamins range from increasing enzymatic functions to regulating hormones. Salsify has such a diverse range of nutrients that almost every organ system is somehow affected, meaning that the body is working in top form.
Improves Bone Strength: The high levels of magnesium, phosphorous, calcium, copper, iron, and manganese form a strong mineral base for developing bone tissue. Vitamin C also plays an essential role in this bone creation process. With sufficient bone mineral density, you can prevent the development of common, age-related conditions like osteoporosis and even arthritis, which can occur when bones begin to degrade and connective tissue (collagen) no longer maintains the integrity of your joints.
Improves Digestion: There are a number of ways that salsify can help boost the health of your digestive system. First of all, a single serving of salsify contains nearly 20% of your daily recommended amount of dietary fiber, which is essential for stimulating the passage of food through your body, decreasing constipation, easing bowel discomfort, and preventing more serious conditions, like gastric ulcers.
Furthermore, much of the fiber is in the form of inulin, which is a relatively rare prebiotic fiber that increases the growth of bifidobacteria in the gut. This can reduce cancer-causing agents in that organ system, maximize the efficiency of nutrient absorption, and provide a boost to the immunse system.
Improves Circulation and Hair Growth: The high levels of iron and copper found in salsify mean that your circulation will improve, as iron and copper are both essential for the creation of red blood cells. More RBC means more oxygenation to important tissues and organs, including the follicle beds. Salsify has been shown to stimulate the re-growth of hair. Furthermore, copper on its own has been linked to increasing hair strength and a reduction in premature graying.
Boosts Immune System: The combination of vitamin C, as well as significant levels of other vitamins and minerals that improve metabolic efficiency and functionality throughout the body, also helps the immune system. Vitamin C stimulates white blood cells, vitamin A functions as an antioxidant, and B-family vitamins range from increasing enzymatic functions to regulating hormones. Salsify has such a diverse range of nutrients that almost every organ system is somehow affected, meaning that the body is working in top form.
Improves Bone Strength: The high levels of magnesium, phosphorous, calcium, copper, iron, and manganese form a strong mineral base for developing bone tissue. Vitamin C also plays an essential role in this bone creation process. With sufficient bone mineral density, you can prevent the development of common, age-related conditions like osteoporosis and even arthritis, which can occur when bones begin to degrade and connective tissue (collagen) no longer maintains the integrity of your joints.
Suggested Varieties
Carrots: Chantenay Red Cored (Heirloom) (Daucus carota)
$1.00 - $5.60
Introduced from France in the late 1800s. Blocky, broad-shouldered variety with blunt tip, about 5-1/2" long and 2-1/2" at the shoulder. Deep orange interior. Adaptable to clay and a wide range of soils. A versatile, good winter keeper that is quite tasty, raw or cooked. Stores well in the ground. Becomes sweeter in storage.
Carrots: Cosmic Purple (Heirloom) (Daucus carota)
$1.00 - $5.60
The first mention of red, white, and purple carrots can be found in the records of both Afghanistan and Egypt. Yellow carrots, on the other hand, date back to Turkish records from the 900's. Carrots fulfilled medicinal purposes for thousands of years, being used for maladies as diverse as indigestion and cancer. After World War I, carrots became extremely popular in the United States, and are now produced commercially mostly in Texas, Michigan, and California.
Carrots: Danvers (Heirloom) (Daucus carota)
$1.00 - $5.60
The origin of carrots is somewhat obscure, but early records from many civilizations refer to this colorful root. Carrots fulfilled medicinal purposes for thousands of years, being used for maladies as diverse as indigestion and cancer. After World War I, carrots became extremely popular in the United States, and are now produced commercially mostly in Texas, Michigan, and California. Danvers carrots in particular come from Danvers, Massachusetts, where the Eastern States Farmers Exchange introduced them in 1947.
Carrots: Rainbow Blend (Heirloom) (Daucus carota)
$1.00 - $5.60
Only a few left!
Festive Color and Flavor Mix of Purple, Yellow, Red and White Carrots is sure to delight—each with their own unique qualities. Purple has smooth skin, coreless orange flesh and is sweet and tasty. Solar Yellow holds its sunny hue inside and out, is crunchy, sweet and juicy. Lunar White is mild and delicious, and Atomic Red has high lycopene levels as well as a crispy texture that is great cooked.
Carrots: Scarlet Nantes (Heirloom) (Daucus carota)
$1.00 - $5.60
The origin of carrots is somewhat obscure, but early records from many civilizations refer to this colorful root. Carrots fulfilled medicinal purposes for thousands of years, being used for maladies as diverse as indigestion and cancer. The 19th century seed specialist Louis de Vilmorin introduced the French varieties of carrot such as Nantes and Chantenay, which both derive their names from their places of origin. After World War I, carrots became extremely popular in the United States, and are now produced commercially mostly in Texas, Michigan, and California.
Carrots: Tendersweet (Heirloom) (Daucus carota)
$1.00 - $5.60
The origin of carrots is somewhat obscure, but early records from many civilizations refer to this colorful root. Carrots fulfilled medicinal purposes for thousands of years, being used for maladies as diverse as indigestion and cancer. The Dutch were the among the first to cultivate the orange carrot; legend has it that their intent was to honor William of Orange. After World War I, carrots became extremely popular in the United States, and are now produced commercially mostly in Texas, Michigan, and California.
Turnips: Purple Top White Globe (Heirloom) (Brassica rapa)
$1.00 - $5.60
Purple Top White Globe Turnip , which has been grown in American gardens since the early 19th century, is one of the most popular for home gardens. The 1881 D. M. Ferry seed catalog says that turnip is "of beautiful appearance, of most excellent quality, and equally desirable for table or stock".